Ingredients

The following ingredients have 2 Servings
  • Olive oil
  • 4 slices bacon (I used spoiltpig unsmoked bacon, diced)
  • Salt
  • 6 chicken thighs with the skin left on
  • 1 onion (finely chopped)
  • 0.25 tsp sweet paprika
  • 2 tbsp gluten free whole grain mustard
  • 1.5 cups (360ml) hot chicken stock
  • 1/4 cup (60ml) heavy cream

Instruction

  • Preheat the oven to fan assisted 160C / 180 C / 350F / gas 4.
  • Heat 1 tsp oil in an oven ready skillet and cook bacon pieces until done. Remove bacon and set aside.
  • Mix together the corn flour and salt and coat each piece chicken in the flour mixture.
  • Add 2 tsp olive oil to the same skillet, then add the chicken pieces and brown them for a couple of mins on each side, remove and set aside
  • Add another tbsp of olive oil in to the skillet and sauté the onions for about 5 mins till soft.
  • Add the bacon, mustard, paprika and salt, and mix until well combined.
  • Stir in the hot chicken stock, and then switch off the heat before mixing in the double cream and adding the chicken.
  • Transfer the skillet to the hot oven and bake for 35-40 mins until the chicken is cooked through, adjust seasoning and serve with pasta or bread.